healthy beef stroganoff

so for this recipe i took a recipe for turkey stroganoff from eatbetteramerica and modified it a little. the tomato paste and worcestershire sauce really adds flavor and the carrots add a nice texture.

HEALTHY BEEF STROGANOFF

1 tbsp olive oil

3/4 lb lean beef, cut into thin strips

2 shallots, thinly sliced

1 container portabello mushrooms

1 cup baby carrots, sliced

1 garlic clove, finely chopped

1 tsp paprika

1/4 tsp salt

1 cup reduced sodium chicken broth

2 tsp tomato paste

2 tsp worcestershire sauce

2 tsp cornstarch

1/3 low-fat sour cream

in a large skillet heat 2 tsp olive oil over med-high heat. add beef and cook until no longer pink. remove to plate. reduce heat to medium and add remaining 1 tsp olive oil and shallots. cook and stir until shallots begin to soften. add mushrooms and carrots and cook until mushrooms soften. stir in garlic, paprika and salt and stir 1 minute longer. remove skillet from heat.

in a small bowl whisk together chicken broth, tomato paste, worcestershire, and cornstarch until well blended. return skillet to medium heat; add broth mixture. cook, stirring frequently until the sauce thickens and comes to a boil. simmer 2 minutes. stir in beef and cook until hot. remove skillet from heat and stir in sour cream.

serve with your favorite whole-wheat pasta. 

*also try with chicken or turkey cutlets.

*this recipe contain app. 250 calories and 6.5 grams of fat per serving (not including pasta) 

*makes 4 servings.

Creamy Chicken Rigatoni

CREAMY CHICKEN RIGATONI

1 tbsp olive or vegetable oil
1 lb boneless, skinless chicken breast halves, cut into 1 inch pieces
2 cloves garlic, finely chopped
2 tsp dried basil leaves
2 tsp dried oregano leaves
2 cans (14 1/2 oz) diced tomatoes, well drained
2 cups heavy whipping cream
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground red pepper (i didn't put this much because i didn't want it to be hot)
2 1/2 cups rigatoni pasta (i used penne because they didn't have any whole wheat rigatoni)
1 package (16 oz) frozen broccoli, red pepper, mushrooms, and green beans (the publix brand is called the japanese mix)
shredded parmesan if desired

Heat oil in dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, until chicken is no longer pink in center.
Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling. Reduce heat to low and simmer uncovered about 10 minutes or until slightly thickened.
Cook and drain pasta as directed. Stir in pasta and vegetables into chicken mixture and cook until hot.